Less Can Be More

Comments 16 Comments

Chocolate Bourbon Balls

Cookies & Bars • Tags: , , , ,

Chocolate Bourbon Balls-The Duo Dishes

It’s the first post of the New Year, and it feels good to be back in action. It can be hard to get back into the cooking world after two or three months of full out food bonanzas. In an effort to ease back into our regularly scheduled programming, we’ll be sharing a few of the recipes that we made over the holidays–even as far back as Thanksgiving! There were many desserts of course, but that’s just how it goes in November and December. Some of the best desserts are those that do not require tons of ingredients, and it was a simple recipe detailed by Abby Dodge on KCRW’s Good Food that made an impression. She promised that with just four ingredients you–yes you–could create a perfect dessert for the season. Well now, when there’s a challenge, we enjoy rising to the occasion. This would be just the one.

Chocolate, bourbon, vanilla wafers and butter. That was Abby Dodge’s ingredient list. She said four ingredients, and she meant it. Her recipe had great recommendations for ways to amend the recipe if you chose to do so. A few of her ideas were definitely ones that rang bells of interest, particularly the use of gingersnaps or an orange liqueur in place of the bourbon. So what if our final recipe has seven ingredients? It was still very good and very rich. A good idea would be to half the recipe, so you do not end up with dozens of balls of chocolate. Unless you have great self-restraint! Look no further for a sweet that is short on ingredients but long on taste.

Chocolate Bourbon Balls – 4 dozen (Adapted from Desserts 4 Today)
12 ounces 72% dark chocolate, roughly chopped
12 tablespoons unsalted butter, cut into pieces
1/2 teaspoon kosher salt, optional
2 tablespoons bourbon
1 tablespoon Grand Marnier, optional*
12 ounces gingersnaps, crushed and divided
Powdered sugar

1. Melt the chocolate and butter in a double boiler or set the chocolate and butter in a heat-resistant bowl over a pot of of simmering water until melted.

2. Stir in the salt, bourbon and Grand Marnier until smooth. Then stir in 8 ounces of the gingersnap crumbs.

3. Cover the bowl loosely and slide into the fridge to chill until the chocolate is stiff enough to shape into balls, approximately 25 minutes.

4. Scoop the chocolate out with a tablespoon measure and shape into small balls. Roll each one in the leftover gingersnap crumbs and set on a flat tray. Repeat until you’ve gone through all the chocolate. Place the tray into the fridge to chill until ready to eat. Dust with powdered sugar just before serving.

*If you choose not to use Grand Marnier, add another 1-2 tablespoons of bourbon if you want a stronger flavor of liquor.

Click HERE for the printable recipe.


Comments Leave a Comment

Other recipes you may enjoy...

  • Olive Oil, Almond and Lemon Cookies - The Duo Dishes

    How Olive Oil And Kwanzaa Go Hand In Hand

  • Try Try Again

    Try Try Again

  • Our Timing Is Off

    Our Timing Is Off

  • Holidays are Here Again

    Holidays are Here Again

  • Dulce de Leche Brownies 1 - The Duo Dishes

    Reserve A Place For Starbucks Reserve


16 Responses | TrackBack URL | Comments Feed

  1. If I just sniff the computer screen I can stick to my half baked New Year resolution.


  2. Welcome back guys. Looking forward to reading all those delicious recipes, especially the desserts. This one is a great start 🙂


  3. Given my intense love of dessert. I’m excited. And I’m loosening my belt. I can feel the calories seeping through the screen.

    I love how easy these are! And bourbon. Love bourbon.


  4. Wow the flavors in these look amazing. Yum.


  5. Happy New Year you two! I just happen to have a lot of dark chocolate stashed in my fridge – there might be some chocolate bourbon balls in my future 🙂


  6. Happy New Year! Can’t wait to hear about your trip. Now send me some of those bourbon balls!


  7. Nice sounding recipe. How fun that it truly only has four ingredients yet still works. Happy New Year!


  8. I love no-bake dessert balls! I’ve made rum balls and gingersnap balls in the past. These chocolate bourbon ones sound soooo good! One tip I learned from my mom is that when making desserts like this, surgical gloves come in handy! So much easier to roll the dough into balls. 🙂

    Happy New Year!!


  9. Happy New Year to you both! Can’t wait to see what you cook up for 2011!


  10. These tasty chocolate bourbon balls rock my tastebuds!!

    MMMMMMM,..I just changed my foodblog to wordpress.com. Come over & check my blog out! Update your RSS again, please & if you could change my foodblog in your blogroll to


    I also added you again on my new blogroll!!

    See you soon, my friends!


  11. looks great and wow we are all cooking from her book he he happy new year guys Rebecca


  12. I love desserts with minimal ingredients and with these little beauties you can’t go wrong! Chocolate, bourbon, mmmm … sound delish!


  13. I made rum balls for the holidays and they were a hit which was good as that was all I was able to make. These bourbon balls sound like something that would definitely be a keeper in my kitchen. Thanks for sharing.


  14. just when i think less is more, i make a robust chili that calls for like 11 ingredients… but it works so well… love the Grand Marnier option in this! 🙂


  15. Yummi, sounds really delicious! Must try it later today 🙂


  16. Don’t kill me, but when I first glanced at the photo, before I had my coffee, I thought this was a blog post about falafel. Now that I’ve *read* the post, I want these bourbon balls AND falafel. 😉


Leave a Reply

 Subscribe by RSS Follow on Twitter Like on Facebook Follow on Google+ Follow on Pinterest View on YouTube

Get post updates by Email!

Enter your email address: